Stuffed zucchini is always a hit with the whole family, prepare this version of gratin pumpkins and stuffed with cream cheese with Mexican tuna in a simple, easy and hot tomato broth with guajillo chile.
Learn more about Carlos Lieja
Ingredients4 portions
Preparation
Preheat the oven to 180 ° C (357F)
For the sauce, heat a pot over medium heat with the oil, cook the onion and garlic until they are bright, add the tomatoes with the chili and cook until the tomatoes melt, add the water, season with salt and pepper. Blend until you get a soft and smooth broth.
On a table with the help of a spoon or a parisienne hollow out your pumpkins and reserve the filling.
For the tuna, heat a pan over medium heat with the oil, cook the onion until it turns bright, add the tomato, tuna, cilantro, pumpkin filling and season with salt and pepper to your liking and reserve .
Stuff the pumpkins with a little cream cheese and the tuna stuffing. Cover with the grill and gratin cheese in the oven for 15 minutes.
Serve the zucchini with the sauce and enjoy.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: